This lemon gelato, somewhat inspired by this one, is not a lemon sorbet, because it has milk and cream, and is not a custard gelato, because it does not have eggs. It ends up tasting like frozen lemon cheese-cake. You are welcome to crumble some graham crackers in it!
- 1 1/2 cup milk
- 1 cup heavy cream
- zest of 1 lemon
- 1/2 cup lemon juice (about 3-4 lemons)
- 1/4 cup sucrose + 1/4 cup glucose
- 2 pinches of salt (see the lemon sorbet for why more salt is better!)
Warm up the milk and sugar until the latter dissolves. Whisk in slowly the lemon juice, then add the zest. Pour in the ice-cream maker, add the heavy cream, and go!
UPDATE: You can substitue another citrus for lemon. You can also make passionfruit gelato by omitting the lemon juice, adding 2 cups pureed passionfruit and 2 tbsp sugar.
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drghirlanda 